Beef Dumplings Served In Broth

The moment I got my email for round 2 of Freshly Blogged I knew I was going to make beef dumplings served in broth. I have wanted to make Chinese dumplings for quite some time now, and this challenge presented the perfect opportunity. Dumplings are traditionally served in a broth and given that it is winter and cold it was a wonderful dish to make for Sunday lunch. The broth has a rich flavour, partly from the Knorr stock pot and also from the addition of Tamari. Tamari provides a deeper flavour to dishes than ordinary soy sauce. I made a simple refrigerator pickled carrot to go with this dish and these crunchy morsels provided a great texture to the beef dumplings as well as adding another flavour element to the dish. This ticked all the boxes as far as temperature, texture and taste is concerned. Do not be daunted by the amount of time you have to spend in the kitchen to make this dish, it is well worth the effort. If you cannot find suet do not worry, ordinary cooking oil will work just as well.

Ingredients For Round 2 Of Freshly Blogged
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Beef Dumplings Served In Broth

Prep Time1 hr 30 mins
Total Time1 hr 30 mins
Recipe Category: Meat, Soup
Makes enough for: 4
All Rights Reserved: An original recipe from Lavender and Lime


For the broth

  • 1 punnet soup mix containing 1 potato, 1 turnip, 1 tomato, 1 leek, 1 stalk celery, small bunch parsley, minus the 2 carrots
  • 1 Knorr beef stock pot
  • 1 star anise
  • 5 g coriander
  • 1 l water
  • 30 mls Tamari
  • ½ Chinese cabbage, thinly sliced

For the beef

  • 650 g beef suet, chopped (if you cannot get this, substitute with 15mls canola oil)
  • 500 g beef shin, thinly sliced
  • 1 star anise
  • Salt and freshly ground black pepper to season
  • 10 g finely chopped coriander

For the dumplings

  • 150 g flour
  • 1 pinch fine salt
  • 125 mls boiling water
  • Flour for dusting

For the pickled carrots

  • 250 mls white wine vinegar
  • 110 g fructose
  • 2 carrots, from the soup pack, peeled and julienned


For the broth

  • Roughly chop the potato, turnips, tomato and celery and add to a large pot (one that can take a steamer basket on top)
  • Add the parsley, Knorr beef stock, star anise and coriander
  • Cover with water and bring to the boil
  • Reduce the heat, cover and simmer for an hour
  • Strain the liquid through a sieve and discard the vegetables
  • Return the liquid to the pot and add the Tamari
  • Leave to simmer until you are ready to steam the dumplings

For the beef

  • Place the suet into a sauté pan and over a medium heat, leave it to render for an hour, stirring occasionally
  • Drain the oil from the pieces of fat and return the oil to the pan
  • Heat the oil and add the star anise
  • Add the shin and cook until done, seasoning during the cooking process
  • Place the meat into a sieve to drain off the excess oil
  • Remove the star anise and finely chop the cooked shin
  • Place into a bowl, adjust the seasoning and mix in the coriander
  • Leave to cool until you assemble the dumplings

For the dumplings

  • Sift the flour into a bowl
  • Add the salt and make a well in the centre
  • Pour in the boiling water and stir with a wooden spoon until the water is incorporated
  • Mix by hand until a dough forms
  • Dust your work top with flour and knead the dough for 5 minutes
  • Flatten into a circle, cover with cling film and leave to rest for at least 30 minutes
  • For the pickled carrots:
  • Place the vinegar and fructose into a small sauce pan
  • Allow the sugar to dissolve over a low heat
  • Place the carrots into a bowl and pour the vinegar over them
  • Allow to cool before refrigerating
  • Drain the liquid off just before serving

To serve

  • Bring the broth to a gentle boil
  • Roll the dumpling dough into a log, 20cm long
  • Cut off 20 pieces
  • Roll each piece into 10cm rounds (don’t worry if they are not quite round)
  • Place 2 teaspoons of the beef into the middle of each dumpling
  • Fold in half and seal the edges before pleating
  • Place 10 of the dumplings into a steamer basket
  • Steam for 20 minutes over the broth while you carry on making the dumplings
  • Remove the first batch of dumplings and place 5 into two bowls
  • Add the second batch of 10 dumplings to the steamer basket
  • Add the Chinese cabbage into the broth
  • Steam the second batch for 20 minutes
  • Place 5 into another 2 bowls
  • Divide the leftover meat between the 4 bowls
  • Divide the broth equally between the 4 bowls
  • Garnish with the pickled carrots before serving

Click on the links for conversions and notes.

Beef Dumplings Served In Broth

Disclosure: This challenge was sponsored by Knorr for the Freshly Blogged Challenge. This post is in line with my blogging policy.

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36 thoughts on “Beef Dumplings Served In Broth

  1. Good morning, Tandy, this recipe will definitely make it on my list for autumn meals. I love dumplings of all kinds, thanks for sharing!

  2. You have my vote Tandy! This looks great, and even though it’s hot here I could still eat this. Love all the flavours and also the idea of the carrot pickle. Very nice 🙂

  3. Bravo Tandy! You did a marvellous job on your dumplings. You have a very nice rich broth. I take the lazy method and make a very simple broth of just using the water from boiling of my dumplings, adding a little salt and a little green onions and maybe a drop of sesame oil. I will have to give your version a try next time. I will be voting for you! Take Care, BAM

  4. This has been so interesting to read and I may well try during our current winter season. You have made this dish SE Asian style: I am used to it NE European way [great minds think alike 😉 !]. I make a double-strength beef/chicken broth and my dumplings are more like ‘meatballs’ made ‘firm’ with crumbs and egg. Both great versions . . .

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